Applying kinetic models to the study of the influence of wood contact surface area/volume ratio on the ageing of Brandy de Jerez

Applying kinetic models to the study of the influence of wood contact surface area/volume ratio on the ageing of Brandy de Jerez

The present study investigates the influence of the casks’ wood surface/volume ratio on the extraction processes that take place during the first stages of the production of Sherry Brandy. For this purpose, the ageing of a spirit at 60% alcoholic strength has been examined in casks of two different...

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Bibliographic Details
Main Authors: Rocío Trillo-Ollero, Luis M. Trillo-Gutiérrez, M. Valme García-Moreno, M. Carmen Rodríguez-Dodero, Dominico A. Guillén-Sánchez
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Current Research in Food Science
Subjects:
Brandy
Lagergren's model
Peleg's model
Intraparticle diffusion model
Parabolic model
Color
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927124002260
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